Flambing

Flambing is one of the most interesting and unusual ways of preparing dishes. This method came to us from French cuisine and consists in sprinkling hot oil onto the dish that is being prepared, due to which it acquires a special taste and aroma.

Flambéing can be done on any dish, but most often it is used for frying meat, fish, vegetables and fruits. This allows you to give them a special taste and highlight their taste.

In order to perform flambéing, you must first prepare the dish. It must be completely cooked so that there is no risk of burning. Then oil is poured into the frying pan and heated to the desired temperature. After this, place the dish in the frying pan and sprinkle with oil. The oil should get on all sides of the dish so that it is evenly fried.

After the dish is ready, sprinkle it with salt and pepper. This will help highlight the taste of the dish and add even more flavor to it.

Flambéing is one of the simplest and fastest ways to prepare dishes, which allows you to get a dish with a special taste and aroma. It is suitable for preparing both everyday dishes and festive dinners.

Once upon a time, in the large French village of Lozère, a traditional “Fire Shirt” festival took place. The owner of the house prepared a special wine - Burgundy Armagnac - and strictly kept his secret. At the holiday, burgundy was served with a special twist - with pieces of beef, butter and garlic, which were set on fire and melted, creating a fragrant crust. This was one of the most popular ways of cooking meat - flambé. Flamberge (flambe), which means "kindling", is a cooking technique in which food is fried over an open fire, fanning the flames with a powerful stream of air, thereby creating a special effect. This cooking method has become very popular in the culinary world, and today you can find dozens of restaurants offering different flavors and interpretations of this popular dish.

Flambured in my heart.

Introduction Flambing is a culinary technique when a fried or baked dish, when served, is doused with a sauce that contains an alcoholic base - rum, Calvados, brandy. The dish is processed with a flame, the height of which depends on the desire of the chef. The hot tongues of alcoholic sauce on the surface of the dish gradually extinguish, and a golden-brown crust is obtained.

True flambé, however, is not a sauce at all, but a marinade, into which it is customary to dip lemon slices before serving. Enough sauce for later dousing. In this matter, it is important not to overdo it, so as not to spoil your appetite. For example, a classic frittata with vegetables in a frittata or scallop with truffle. All you need is light mayonnaise. Complex sauces transform a dish from fried to fried from raw. And behind the crispy crust you can’t really see anything. It is dangerous to eat these, because it is better to see once, as it was with jellied fish. The sauce scatters onto the table, guests, and then there’s nothing to eat, so don’t get carried away with complex marinades. You need to try to preserve the original taste of the same langoustine as much as possible. But it’s soft, tender and melts in your mouth, it’s better to just add salt and pepper to it and throw a slice of tomato into the pan. The result will be a sauce called “tear your eye out.” It is dense and goes great with fish.

*Many classic recipes, such as “Duck and Pumpkin,” include searing the finished dish. You can make an oyster with this ingredient, but then you’ll have to fork out the cash. Because the barbecue sauce, which you must use in this case, costs a lot.*

Every self-respecting restaurant has a recipe for their signature sauce. So that you can simply write on the website that they prepare dishes “in a frit” and invite guests to try flambé at their own discretion. What to flambé with is a matter of taste; the main thing is to understand that the use of complex sauces greatly changes the original product. And the preparation time for the dish itself with sauce also needs to be taken into account. The most important thing is that the sauce should not remain in the kitchen. It should immediately get to the right place. That's why professional chefs often prefer spray cans. One click and the dish is ready. Only